Gather all ingredients.
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.
Mix quinoa into onion mixture season with cumin, cayenne pepper, salt, and pepper. Toast for 2 minutes, then cover with vegetable broth
Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.
